Simon

Matcha is a fine powder made from stone-ground green tea leaves. Instead of steeping leaves in hot water, you consume the entirety of the tea leaves in powdered form. While its roots trace back to traditional Japanese tea ceremonies, matcha has grown exponentially in popularity, driven by its health benefits, thriving café culture, as a coffee alternative, and a strong social media presence. Roughly one month before harvest, green tea leaves are shaded to block direct sunlight. This process boosts the production of chlorophyll and L-theanine (an amino acid), giving matcha its vibrant color and rich flavor. After harvest, the leaves are de-stemmed, de-veined, and ground between granite stones into a micro-fine powder. When you prepare matcha, you whisk this powder directly into water or milk, ensuring you consume the whole leaf. History and Origins The history of matcha originated in ancient China before taking root in Japanese monasteries. Although matcha is synonymous with Japanese...